Citric Acid Free Ginger-Lime Endive Salad
Bright, crisp, and full of bold flavor, this endive salad is the kind of dish that makes you feel like you're eating at a restaurant — except you made it in about ten minutes. The dressing is built around fresh lime juice, grated ginger, and a touch of raw honey, which means every ingredient pulling flavor duty here is completely whole and unprocessed. For anyone navigating a citric acid restriction, the challenge with salads is usually the bottled dressings, which are loaded with citric acid as a preservative — this one sidesteps all of that by going entirely from scratch. Coconut aminos add a subtle savory depth without any of the additives lurking in conventional soy sauce or store-bought vinaigrettes. The vegetables themselves — bitter endive ribbons, sweet julienned carrot, and peppery radish — create a satisfying contrast in every bite, and the fresh cilantro and scallion greens keep things lively. A little lime zest scattered over the top at the end is optional but genuinely worth it for the extra aromatic punch. This is a salad that earns its place as a main event, not just a side.
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Learn more →Ingredients
4 servings
For the salad
- 3 heads belgian endive (about 12 oz total)
- 2 medium carrots, peeled and julienned or coarsely grated
- 4 radishes, thinly sliced
- ¼ cup fresh cilantro leaves
- 2 scallions, thinly sliced (green tops only)
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp raw honey
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt, plus more to taste
For serving
- 1 tsp lime zest (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, coconut aminos, grated ginger, and honey until the honey is fully dissolved. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened. Season with 1/4 tsp fine sea salt.
- 2
Halve each endive head lengthwise, cut out the small triangular core at the base, then slice crosswise into 1/2-inch ribbons. Place in a large mixing bowl.
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